Almond-Mushroom Paté with Cream Cheese
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INGREDIENTS 2 tablespoons margarine
1 small onion, chopped
1 clove garlic, minced
1-1/2 cups sliced mushrooms
1/2 teaspoon tarragon
1 cup blanched whole almonds
1 tablespoon lemon juice
2 tablespoons soy sauce
1 dash white pepper
2 tablespoons cream cheese, optionalGARNISH - Slivered or finely chopped almonds; fresh parsely sprigs; pimiento strips; or sweet red pepper strips; optional
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Sauté until tender but not browned. Add tarragon, stir until it is softened.
Pour mixture into bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.
NOTE - People that ordinarily do not like paté, seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.